Cook book (Relief Society, Houston, 1963)

Boil sugar and water to the stiff ball stage. Add butter and cook to the brittle stage — Add vanilla, salt and pour over the nuts and coconut which have been placed on a buttered pan — When cold, break into pieces. DIVINITY FUDGE Pat Sirrine 2 cups sugar 1/2 cup corn syrup 1/2 cup water 3/4 cup candied cherries 2 egg whites 3/4 cup blanched almonds 1 Tbsp. almond extract or lemon extract Put sugar, water, and corn syrup into a saucepan-- Stir it while it dissolves over the fire — Then let it boil without stirring to the light crack stage (265°) . While it is cooking, beat the whites of eggs stiffly and when the syrup is ready, pour it over them, beating constantly. Beat until creamy, add nuts, cherries, and extract and pour into buttered tins. If other nuts or coconut is used, do not use almond extract, but use lemon and vanilla mixed for a delightful different flavor. Maple divinity fudge can be made from this by adding 1/2 cup maple syrup. 7-MINUTE FUDGE Colleen Isfeld Boil for five minutes: 1 cup white sugar 1 cup brown sugar 1/2 cup milk 1/4 corn syrup 1/4 cup melted margarine. Add and boil two more minutes: 3 Tbsp. cocoa 1 tsp. vanilla. Remove from heat and allow to cool (cover) to warm— Beat until dull and heavy--Add nuts and spread in pan . CHOCOLATE FUDGE SAUCE Ardella Davey 3 sq. unsweetened chocolate 1/4 cup water 1 cup sugar 3 Tbsp. white corn syrup 1 cup evap. milk 1 tsp. vanilla Melt chocolate in saucepan over hot water. Add water slowly, stirring until smooth-- Then add sugar and corn syrup--Boil until syrup forms a very soft ball when tried in cold water or until it reaches 234 degrees. Add milk and vanilla--Serves six. BARBECUE SAUCE-Texas Style 5 Tbsp. vinegar 3 Tbsp. tomato catsup 2 Tbsp. worchestershire sauce 3 bay leaves 1 clove minced garlic 2 Tbsp. chopped onion 2 cup canned tomatoes 3 ribs celery and leaves chopped 1/2 lemon thinly sliced 1 1/2 cup water Simmer 15 minutes--Strain, add 1/4 cup butter . BARBECUE SAUCE FOR PORK ROAST Irene Nettles Cook pork roast in shallow pan at 325° about 45 min per lb. One hr. before done, pour off drippings and pour following sauce over roast. Combine: 1 can tomato soup 1/2 cup chopped onion 1/2 cup chopped celery 1 clove garlic minced 2 tsp. brown sugar 2 tsp. worchestershire 2 tsp. lemon juice sauce 2 tsp. prepared mustard 4 drops tobasco 1 cup water Baste roast several times. SPAGHETTI SAUCE 1 1 lb. hamburger 2 onions, chopped Cook together Add celery salt, garlic, chili powder Add 18 oz. can of tom. paste — Simmer together.) (1 2/3 cup CARMELS Betty Lou White 1 lg. can condensed milk (or 13 oz. liquid) 1 sq. butter or margarine 3/4 cup broken walnuts or pecans 1 tsp. vanilla 1 cup white Karo syrup 2 cups sugar Mix sugar and Karo and bring to a boil over low heat— Cut in butter in small pieces as soon as it starts to boil --Then add milk very slowly— Stir continually. Cook to 232 degrees (which will take at least 1/2 hr. of stirring constantly) --Cook until firm soft ball is reached in cold water, (the consistency you will want carmels to be— not soft— not hard in between.) It is good to cook the candy in heavy pan sucn as a presto cooker. Then add nuts and vanilla.